Search Results (1,826 found)
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This pie-style variation on Chilean empanadas is filled with beef, raisins, and black olives simmered in broth and wrapped in homemade crust.
This pie-style variation on Chilean empanadas is filled with beef, raisins, and black olives simmered in broth and wrapped in homemade crust.
Ingredients:
vegetable oil, onions, beef, paprika, sugar, beef bouillon, water, oregano, black olives, raisins, flour, salt, shortening, eggs
www.delish.com
Get the week rollin' with this no-brainer recipe using lump crab meat.
Get the week rollin' with this no-brainer recipe using lump crab meat.
cooking.nytimes.com
This is an uncomplicated dish for warm weather and sunny days Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente The only real work is cooking the lobsters and chopping the meat
This is an uncomplicated dish for warm weather and sunny days Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente The only real work is cooking the lobsters and chopping the meat
Ingredients:
lobster meat, pasta, olive oil, shallots, garlic, red pepper flakes, cherry tomatoes, basil leaves
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Combine ground lamb with cumin, coriander, cinnamon, turmeric, garlic, and harissa sauce for a spicy, Merguez-style sausage perfect for burgers, breakfast, or any meal.
Combine ground lamb with cumin, coriander, cinnamon, turmeric, garlic, and harissa sauce for a spicy, Merguez-style sausage perfect for burgers, breakfast, or any meal.
www.allrecipes.com
A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.
A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.
Ingredients:
chuck roast, salt, black pepper, olive oil, onion, chile pepper, chili powder, cayenne pepper, hot pepper sauce, garlic powder
www.allrecipes.com
A tasty meatloaf made of your choice of lamb or beef is served with mashed potatoes flavored with green onions and fresh peas for a colorful meal perfect for springtime.
A tasty meatloaf made of your choice of lamb or beef is served with mashed potatoes flavored with green onions and fresh peas for a colorful meal perfect for springtime.
www.foodnetwork.com
Get Queen Alexandra's Sandwiches Recipe from Food Network
Get Queen Alexandra's Sandwiches Recipe from Food Network
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A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
Ingredients:
water, white rice, rice vinegar, sugar, salt, crab meat, mayonnaise, nori, avocado, caviar, english cucumber, pickled ginger, soy sauce, wasabi
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The Perfect Puerto Rican Meal. Everywhere you go this is the one of the main dishes that is served. It goes very well served over steamed rice.
The Perfect Puerto Rican Meal. Everywhere you go this is the one of the main dishes that is served. It goes very well served over steamed rice.
www.simplyrecipes.com
Zesty crab salad sandwich in sourdough bread, grilled on a panini press.
Zesty crab salad sandwich in sourdough bread, grilled on a panini press.
Ingredients:
parsley, green onion, mayonnaise, lemon, lemon juice, worcestershire sauce, black pepper, tabasco sauce, crab meat, sourdough bread, butter
www.foodnetwork.com
Get Carne Asada Torta (Poc Chuc Torta) Recipe from Food Network
Get Carne Asada Torta (Poc Chuc Torta) Recipe from Food Network
cooking.nytimes.com
This recipe is by Melissa Clark and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Melissa Clark and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.